Mushroom Soup Recipe
Try this comforting mushroom soup made with dried porcini mushrooms. The porcini mushrooms add texture and flavour. This is a very special mushroom soup for lazy days. Packed with nutrition and totally delicious.
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Ingredients
- 1 tbsp organic extra virgin olive oil
- 500 g mushrooms
- 1 red onion
- 1 celery stalk
- 1 tsp organic thyme
- 1 garlic clove
- 1 bay leaf
- 50 g dried porcini
- 1 tbsp organic apple cider vinegar
- 1 litre vegetable stock
- natural fine sea salt
- organic cracked black pepper
Instructions
- Roughly chop the mushrooms and place in a large frying pan with 1 tbsp of olive oil.
- Fry on a medium to high heat for 10 minutes until any water evaporates and the mushrooms colour.
- Remove the mushrooms and set aside.
- Dice the onion and celery and add to the same pan with 1 tbsp of olive oil.
- Cook on a medium for 5 minutes stirring frequently.
- Soak the porcini in hot water for 5 minutes then drain and roughly chop.
- Chop the garlic and add to the pan along with porcini as well as the thyme and bay leaf, cook for a further 5 minutes.
- Add the white wine vinegar and cook for another 2 minutes before adding back the mushrooms (reserve a few for garnish).
- Pour in the vegetable stock and bring to the boil then simmer for 30 minutes.
- Remove the bay leaf then liquidise with a stick blender.
- Serve with a couple of the reserved mushrooms finely chopped.
Comments & Ratings
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This is so good. The porcini mushrooms makes all the difference. I topped it with fresh basil 🙂